Returning to Kuching, the capital of Sarawak, after staying at an Iban longhouse (on the beautiful Batang Ai lake) my driver tells me ‘Go to stall number 25 at Topspot. That’s the one I always go to and I always have the wonderful omelette with oysters.”A local radio station reporter introduces me to ‘the best laksa in China Street.’ We walk under Harmony Arch on Jalan Carpenter where, directly opposite the Sang Ti Miao temple, is an unpretentious but very busy Chinese hawker food hall. She is right! The laksa served there was wonderful and for the rest of my 8 weeks in East Malaysia it became the standard I used to compare various dishes of Sarawak Laksa.
I totally agreed with Travel Writer, Heather Hapeta that all Malaysians are foodies. We just love food, be it cooking or eating. Most of our eating places are opened till the wee hours of the early morning. Most Malaysians have four meals a day, breakfast, lunch, dinner and supper. It is amazing that we eat so much and yet obesity is not so common in Malaysia. Nutritionist often said that eating “mini meals” every two to three hours, or four to six times per day can lower cholesterol and promote weight loss although there isn’t much proof to back most of these claims.
Travel Writer is currently visiting my hometown and I love her stories and photographs of events and food around Kuching and Sarawak in general. In Malaysia, we love to eat in hawker stalls that serve the most authentic local dishes that both locals and tourists enjoy. (Kuching is the capital city of Sarawak, a state in East Malaysia.)
Here are some (only some) photos of our authentic hawker dishes.
Cha Kuih (Fried Carrot Cake)
Homemade Toufu (this is not a hawker food), a signature dish of Sarawak Club Restaurant
Cha Taugeh Kuih Tiaw (Fried Rice Noodles with Beansprouts)